Dinner Menu

Menu of the week February 18th to February 24th

Happy Hour Menu every day 5 to 6.30pm

SIGNATURES COCKTAILS $6 WINES BY THE GLASS $5

DATTERI E PANCETTA Roasted dates filled with gorgonzola and wrapped in pancetta 6
CROSTINI DI BURRATA Bruschetta with whipped burrata, roasted artichokes hearts, olives, mint 7
RUSTICO Baked puff pastry filled with tomato sauce, mozzarella and parmigiano 6
PEPATA DI COZZE Spicy Mussels in white wine sauce 8
MACCHERONI AL FORMAGGIO Home made mac and cheese 7
MACCHERONI AL FORMAGGIO E SALSICCIA Mac and cheese with Calabrese sausage 8

Insalate, Zuppe ed Antipasti

OLIVE MARINATE 6
Castelvetrano, Cerignola and Gaeta Olives marinated in extra virgin olive oil, herbs and garlic
BURRATA CON SPECK 18
Fresh Buffalo burrata cheese served with Speck
CROSTINI DI BURRATA 10
Bruschetta with whipped burrata, roasted artichokes hearts, olives, mint
PAPPA AL POMODORO 9
Organic tomato bread soup
INSALATA D’INVERNO 13
Mixed chicory salad with pears, Parma prosciutto, toasted walnuts, EVO
INSALATA DI BARBABIETOLA 11
Golden and red beets salad, goat cheese, pomegranate, almonds. Orange vinaigrette.
CARPACCIO DI FILETTO DI MANZO 16
Raw filet mignon served with seasonal salad. Red onion and citrus dressing
CALAMARI ALLA GRIGLIA SU INSALATA DI RUCOLA 18
Fresh Monterey Bay calamari served grilled over arugola salad with lemon and olive oil
PARMIGIANA DI MELANZANE 14
Eggplant parmigiana served with fresh mozzarella and tomato sauce

House made Pasta & Secondi

PASTA NERA CON GAMBERONI E CALAMARI SALTATI IN NDUJA SAUSAGE* 19
Squid Ink pasta served with prawns and calamari sauteed with ‘Nduja sausage and white wine
FETTUCCINE AL RAGU’ DI AGNELLO * 19
Shredded lamb shank ragu over fettuccine pasta
TAGLIOLINI AI BROCCOLINI* 19
Vegeterian pasta with broccolini pesto and smoked buffalo mozzarella.
FILEJI DI RENATO* 19
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
GNOCCHETTI ROSA DI RICOTTA* 19
Ricotta gnocchi in a gorgonzola sauce and roasted walnuts
BRANZINO AL CARTOCCIO 31
Mediterranean seabass pan roasted and finished in the oven in parchment paper
TAGLIATA DI FILETTO DI MANZO CON INSALATINA DI RUCOLA E FARRO 29
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
POLLO ARROSTO 23
Half roasted chicken served with lemon and thyme sauce and a side of creamy polenta and kale
* available gluten free option

Sides

POLENTA E FUNGHI 7
Grilled polenta with mixed mushrooms and gorgonzola
CAVOLO NERO 7
Braised lacinato kale and fennel
CAVOLFIORI AL FORNO 7
Cauliflowers baked in the oven with bechamel sauce
BROCCOLINI 7
Sauteed broccolini with capers and parmigiano

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
TARTUFO 8
Chocolate and Hazelnut gelato
PANNA COTTA 8
Cocuonut panna cotta with blueberry  fennel compote